Menu
Roberto
Hierro
Our kitchen
Our menu ranges from traditional cuisine to today’s avant-garde cooking. It is complemented by daily specials made with seasonal products and bears the signature of Chef Roberto Hierro. And in addition, we complement our gastronomic offer with an informal proposal to enjoy a dinner to share, perfect for an afternoon.
EST. 1983
To share
- Jamón ibérico served with tomato compote a toasts 32,10€
- Anchovies from Santoña “00” with tomato and chilli peppers 26,50€
- Deep fried calamari Café de Oriente style with salad and alioli 17,90€
- Homemade croquetes of jamón ibérico. (6.und) 15,50€
- Seared baby scallop with a garlic “refrito” and wakame 21,20€
- Assortment of Spanish Cheeses, quince, and nuts. Manchego, Picón de Tresviso, Tetilla, Mahón 23,10€
Starters
- Organic tomato salad, mascarpone cheese, tuna, red onion and pesto 18,50€
- Duck liver terrine “foie” served with smoked cod, roasted apple, pumpkin/vanilla sauce and its toasts 32,10€
- Artichokes stuffed with cod “au gratin”, crispy jamón , sautéed green beans and garlic emulsion 24,10€
- Lobster salad, seared scallops, avocado, gourmet lettuce and beet vinaigrette 34,00€
- Fish and shellfish soup “bisqué” with fennel aroma 21,50€
- Grilled vegetable timbale with goat cheese “au gratin”, honey vinaigrette, walnuts and raisins 18,90€
- Soft shell crab, fried and served with a light ali-oli (unit) 11,20€
- Fried organic egg, french fries and jamon iberico 18,50€
- Wild mushrooms ragout served with poached organic egg over a potato parmentier with truffle aroma 26,40€
Fish dishes
- Poached hake in a garlic&parsley sauce “salsa verde” served with clams 32,10€
- Grilled hake served with vegetables 32,10€
- Fried hake served with bell peppers 32,10€
- Seared squids served with a creamy rice of mussels “in escabeche” and its ink sauce 28,50€
- Creamy rice of jumbo prawns served with scallops, fish and shellfish 29,80€
Meat dishes
- Traditional ox-tail stew served with vegetables and sweet potato puree 26,50€
- Grilled matured old cow striploin served with French fries and peppers 29,50€
- Roast venison tenderloin served with chestnuts puree, juniper berries sauce and light fried salad 33,20€
- Pheasant Paul Bocuse style: its breast stuffed with foie, its leg confit in champagne. Its fried wing and pippin apple puree 28,50€
Desserts
- Café de Oriente’s typical french toast with toffee, pepper glass and vanilla ice cream 9,50€
- Nougat biscuit, cocoa glass and its warm chocolate sauce 9,00€
- Chocolate mousse, orange cookie and mango 8,50€
- Creme caramel napoleon, cheese and red fruit and figs 8,50€
- Special dessert of fried milk, tangerine sorbet and toffee 8,50€
- Fresh fruit festival and sorbet 9,50€
- Homemade tarts: carrot, chocolate, apple 8,20€
- Sorbets and ice creams 8,40€
